Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes.In a large saucepan place the chicken broth, celery, onions, garlicsalt, and white pepper. Cook over high heat for 10 minutes, or untilthe mixture reduces and thickens slightly.In a blender or food processor place the broth and the cheese. Pureethem together until the mixture is smooth. Return the pureed mixture tothe saucepan and simmer it for 5 minutes. Add the diced peppers and mixthem in well.Serve with a dollop of sour cream and warm flour tortillas.